EzMak24

Recipes 

When I steep my specialty gains am I suppose to move them around to release more? and if so how much? or do I just let them sit there? Also after the steeping is done do I squeeze out the grains and get all the juice back in the pot? Any help would be greatly appreciated.

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On Deck: Sneaky Britches (American IPA)

Fermenter 1: Brown Porter
Fermenter 2: Empty

Keg 1: Bitter Groundhog
Keg 2: Mild Winter English Ale
Keg 3: Irish Red Ale

Bottled: American Brown Ale
Bottled: Bitter Groundhog
Bottled: Mild Winter English Ale

daktruckie99

Recipes 

I'd like to know as well.

I usually apply pressure with a spoon to work the grains around in the bag but not sure if its needed. Also, I used to squeeze the bag after pulling out of the pot but have read that this is not ideal, so from now on I'll let them drip for a minute and then throw away.

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Naught Boy Brewing Co.
Primary: APA, Belgian Wit
Secondary: N/A
Aging: King Kong Stout (12%)
On tap: Brown Ale / Pale Ale

Up Next: Double Pale Ale

Skipster

Recipes 

I'm a fan of Tea Bagging

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Shawn Hargreaves

Recipes 

Instead of squeezing, you can rinse any remaining goodness out of the bag by pouring a few cups of warm (~150 degree) water over it.

HuntingdonBrewing

Recipes 

I following this procedure from Palmer's book...

How to Brew - By John Palmer - Example Batch

Procedure:

The procedure is identical to that for extract brewing. However, the specialty grains will be steeped in the pot before the extract is added. The 3 gallons of water in the boiling pot is heated until it reaches 160°F +/- 10°. Then the grain bag is immersed in the pot for 30 minutes. The grain bag may be dunked and swirled like a tea bag during this time to make sure that all of the grain is wetted. Agitation will help to improve the yield. Remove the grain bag from the pot, giving it a squeeze to drain the excess wort and avoid dripping on the stove.

Hegh

Recipes 

DON'T SQUEEZE! You'll release tannins which will make your beer bitter/astringent.

Tea-bagging is good, and you can pour some hot water (150*-170*) over the bag. Also, after letting it drip for a while, put the grain bag in a colander in a bowl, and pour the drippings back in during the boil.

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Triple Cat Brewery

Primary: Summer RyePA
Tertiary: Strawberry Blond
On Tap: NB's Oatmeal Stout, Eagle Mills Hard Cider, Hefeweizen, Black Lager, Warsteiner Dunkel Clone

"Bravery is not a function of fire power." ~J.C. Denton

daktruckie99

Recipes 

Thats a great idea! Thanks.

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Naught Boy Brewing Co.
Primary: APA, Belgian Wit
Secondary: N/A
Aging: King Kong Stout (12%)
On tap: Brown Ale / Pale Ale

Up Next: Double Pale Ale

jharres

Recipes 

Like Biff Tannins? Sorry....couldn't resist and I'm sure I'm not the first to make that lame joke.

Anyhow....

I didn't know this. I've always squeezed mine out. What is the impact on the beer when you do this? Is the bitterness a slight or fairly significant flavor?

Hegh

Recipes 

I'm only repeating what everyone else has said in other threads. Here's the results of a quick Google search:

http://www.homebrewtalk.com/f13/squeeze-mash-instead-sparging-89010/

http://www.homebrewtalk.com/f39/should-i-squeeze-my-sack-46471/

http://www.homebrewtalk.com/f39/dont-squeeze-grain-bag-21712/

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Triple Cat Brewery

Primary: Summer RyePA
Tertiary: Strawberry Blond
On Tap: NB's Oatmeal Stout, Eagle Mills Hard Cider, Hefeweizen, Black Lager, Warsteiner Dunkel Clone

"Bravery is not a function of fire power." ~J.C. Denton

MoRoToRiUm

Recipes 

+1 I actually do 150-160 for 15-20 minutes, stirring occasionally in muslin bag, then I have a large strainer I pull it out and let it drip in the pot while I bring it up to a boil. The posted threads are good resources

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